Learn how fitness enhances the Michelin-starred chef’s personal and professional life.
On the surface, Joe Flamm seems to have it all.
At 38 years old, Flamm is one of Chicago’s rare, homegrown talents. Born and raised on the Southside, he made a name for himself coming up in the kitchens of the city’s most notable (and oftentimes award-winning) restaurants such as the James Beard Award-winning Spiaggia, where he served as executive chef. But he has name recognition that extends far beyond city limits, in part to him winning season 15 of Bravo’s “Top Chef."
If the father of two is not at Rose Mary or BLVD Steakhouse — where he’s the Culinary Director for Day Off Group (with a third concept on the way) hosting the likes of First Lady Dr. Jill Biden and NBA superstar Steph Curry — he’s starring in a cooking segment for the “Today Show,” traveling for a food festival, or acting as a guest judge on “Top Chef.”
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It’s a workload that keeps him on the go and would drive most people to burnout. But Flamm keeps his sanity by carving out time for workouts, no less than five days a week. His sweat sessions are non-negotiables — not just because they keep him healthy, but because they allow him to face one of his biggest fears.
“You can walk me blindfolded into a room of 50,000 people, give me any topic, and when I hit the floor, I’ll start speaking and be fine,” says Flamm. “But walking into a new gym is one of the most intimidating things for me.”
Flamm’s fitness journey began six years ago and put him on a path that has him alternating between CrossFit, hot yoga, boxing, lifting, and running throughout the week. It’s clear that the legacy that matters the most to him is the one where he’s healthy enough to be present for his family and friends, whenever they need him.
“I was always a big guy,” says Flamm. “I was always overweight and never very active. I just thought that's just who I was. But I made so much progress as a cook, to the point where I'd won ‘Top Chef’ and was running Spiaggia. I was like, ‘Okay, I have to be able to get better at this right? Maybe I can't be as good as I am at cooking, but I gotta be better at it than I am now.’”
Flamm admits he’s not the kind of guy to get amped up and go work out if he’s in it alone. He’s a social person who thrives off connecting with the people who grind alongside him. One of Flamm’s favorite workout buddies and sources of inspiration is a man in his 60s who never misses a 5 a.m. class.
“That's what I want to be,” says Flamm. “I want to be like that for my kids, in my 60s still lifting weights — still strong, solid, and able to do things. Having a crew that helps keep me accountable, and pushes me on days when I don't want to get out there, is huge.”
For me to be the best, as a leader, I have to take care of myself. Because if I'm not well, I can't take care of anybody. I’m better at everything else I have to do when I take care of myself first.
Even with the grueling work schedule, the pressure of his culinary career, and the need to be present for his family, Flamm is committed to his fitness routine. He’s had to reframe his mindset and shift from seeing exercise as a chore to something he looks forward to. But to the chef, showing up for himself enables him to be more present and focused for everyone else.
“My phone is out of my hand for an hour when I walk into my class,” says Flamm. “I can’t see it, I can’t respond to anything. Doing really intense things where I’m dialed in and completely shutting my brain off for an hour gives me the clarity for what I need to do when I walk out.”
Flamm is still intimidated in exercise spaces, but he works through those feelings by reminding himself of the payoff: The time he spends in the gym or at his group fitness classes will push him outside of his comfort zone, give him a sharper edge, and ultimately make him a better person.
“For me to be the best, as a leader, I have to take care of myself. Because if I'm not well, I can't take care of anybody,” says Flamm. “I’m better at everything else I have to do when I take care of myself first.”
Photos By Matt Haas